High quality at low cost

Produce a cost efficient super compound by replacing up to all the free cocoa butter with ILLEXAO™ SC. The resulting taste will be similar to chocolate.

There are endless possibilities with ILLEXAO™ SC, some examples:

- In countries where more than 5% of the cocoa butter can be replaced and the product can still be called “chocolate”.

- In branded confectionery products where taste and sensory are percieved as chocolate.

- As an inner layer of cost efficient and bloom stable chocolate – like coating surronded by chocolate.

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For more information please contact Anne.Brodsgaard@aak.com